Spectra, infrared of carbohydrates

Crystalline a-D-glucopyranose exhibits a characteristic peak at 837 cm. which is shifted to 849 cm. in a sirupy a,/3 mixture.  

With this in mind, Burket and Badger attempted to assign frequencies to the various vibrations arising from the tetrahydropyran nucleus. They 

The antisymmetrical —O—C vibration was closely associated with the ring stretching mode of tetrahydropyran (see Fig. 4, B). The contribution 

The intensive study of infrared spectra of carbohydrates has been confined to the frequency range 730-960 cm. . This is the region of the spectra 

Characteristic Infrared Bands Derived from o-Glucopyranose 

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Infrared spectra, of carbohydrates, 12, 13-33 Infrared spectroscopy, and carbohydrate chemistry, 19, 23-49 Irvine, James Colquhoun, obituary of, 8, xi-xvii Isotopes,... 

The intensities of the infrared absorptions and of the inelastic scattered light (Raman) are determined by such electrical factors as dipole moments and polarizabilities. At the time of the pioneering studies on the infrared spectra of carbohydrates by the Birmingham school,7"11 calculations of the vibrational frequencies had been performed only for simple molecules of fewer than ten atoms.27,34,35 However, many tables of group frequencies, based on empirical or semi-empirical correlations between spectra and molecular structure, are available.32,34"37... 

Neely, W. Brock, Dextran Structure and Synthesis, 15, 341 — 369 Neely, W. Brock, Infrared Spectra of Carbohydrates, 12, 13 — 33 Neuberg, Carl, Biochemical Reductions at the Expense of Sugars, 4, 75—117 Neufeld, Elizabeth F., and Hassid, W. Z., Biosynthesis of Saccharides from Glycopyranosyl Esters of Nucleotides ( Sugar Nucleotides ), 18, 309 - 356... 

Infrared Spectra of Carbohydrates. Part VI, Avoidance of Spectral Changes with Potassium Bromide Films, S. A. Barker, E. J. Bourne, H. Weigel, and D. H. Whiffen, Chem. Ind. (London), 318 (1956). 

Neely, W. Brock, Dextran Structure and Synthesis, 16, 341-369 Neely, W. Brock, Infrared Spectra of Carbohydrates, 12, 13-33... 

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